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Slow cooker beef stew recipe

Slow cooker beef stew recipe
Ingredients
  • 2 pounds beef chuck, reduce 1 1/2-inch pieces
  • 1 teaspoon sweet paprika, plus much more for garnish
  • Kosher salt and freshly ground pepper
  • 1/3 cup all-purpose flour, plus much more for coating
  • 3 tablespoons essential olive oil
  • 1 pound small white-colored taters, halved
  • 1/2 pound cremini mushrooms, halved
  • 3 medium carrots, reduce 1-inch chunks
  • 1 medium onion, chopped
  • two tablespoons tomato paste
  • 1 cup dark wine
  • 2 cups low-sodium beef broth
  • 3 sprigs fresh thyme
  • 1 teaspoon caraway seeds, optional
  • 1/2 cup loosely packed parsley leaves, chopped
  • Sour cream, for serving
Directions

Chuck the ball beef using the paprika. 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and get rid of any excess. Heat two tablespoons from the oil inside a large nonstick skillet over medium-high temperature. Add some beef and prepare undisturbed until it starts to brown, about 3 minutes. Still prepare, turning the beef when needed, until mostly browned, about 3 minutes more. Take away the skillet in the heat and transfer the beef towards the insert of the 6-quart slow oven add some taters, mushrooms, carrots and onions and stir to mix.

Heat the rest of the 1 tablespoon of oil within the skillet over medium heat. Add some tomato paste and stir before the oil starts to turn brick-red, about one minute. Add some flour and wine and whisk until thick (it's OK should there be some protuberances). Add some beef broth, thyme, caraway if using, 1/2 teaspoon salt along with a couple of grinds of pepper and produce to some simmer, whisking continue simmering and whisking before the gravy is smooth and thick, about 4 minutes.

Pour the gravy in to the slow oven. cover and prepare on low for 8 hrs. The meat and vegetables ought to be tender.

Season with pepper and salt and stir within the parsley. Serve the stew in bowls with dollops of sour cream along with a sprinkle of paprika.

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